About this recipe:Try this to enjoy the drier variety of an Indian curry. Great with naan or paratha, or with rice and dal.
4 large potatoes, finely chopped
100g cauliflower florets
1 carrot, finely chopped
75g garden peas
2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 whole bay leaves
4 green chillies, chopped
3 cloves garlic
2 teaspoons minced root ginger
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon chilli powder (optional)
fresh coriander to garnish (optional)
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Method Prep:15min › Cook:40min › Extra time:55min › Ready in:1hr50min
Place the potatoes, cauliflower, carrot and peas into a microwave-safe bowl, cover with cling film, and microwave on High until the vegetables are hot and starting to soften, about 2 minutes. Remove the cling flim, and drain the vegetables in a sieve.
Place the vegetable oil in a large frying pan, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chillies, garlic and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
Stir in the ground cumin, curry powder and chilli powder, and then add the partially cooked potatoes, cauliflower, carrot and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. (Do not add water!) Sprinkle with fresh coriander leaves to serve.